Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the oil, sugar, rice milk, vanilla, lemon juice and lemon zest. Pour the wet ingredients into the dry and mix until smooth. Fill each muffin cup about 2/3 full; bake for 17 to 20 minutes., Remove the cupcake from muffin tin and place on cooling rack. Frost when cooled fully.

2 Comments:

Thanks Tabitha! They sure were delicious.They didn't last a day. I ate four in the first day. Then, dh ate the remaining 7 (he did give one to his best friend!). I think it is safe to say they were irresistable. Thank goodness I took a picture or else I would have no proof of their existance!